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Mexican Seafood Tacos

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Mexican Seafood Tacos
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 44 min.
Ready in
Calories:
360
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein13.14 g(13 %)
Fat16.92 g(15 %)
Carbohydrates41.59 g(28 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A40.85 mg(5,106 %)
Vitamin D0.03 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.28 mg(25 %)
Niacin6.73 mg(56 %)
Vitamin B₆0.23 mg(16 %)
Folate123.17 μg(41 %)
Pantothenic acid1.01 mg(17 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C18.61 mg(20 %)
Potassium380.19 mg(10 %)
Calcium120.11 mg(12 %)
Magnesium38.62 mg(13 %)
Iron2.66 mg(18 %)
Iodine0.68 μg(0 %)
Zinc1.16 mg(15 %)
Saturated fatty acids2.38 g
Cholesterol69.63 mg
Author of this recipe:

Ingredients

for
4
For the tortillas
1.333 cups
1 teaspoon
½ teaspoon
All purpose flour (for the work surface)
For the filling
1
Avocado (halved, pitted, flesh diced)
2
Limes (one juiced, one cut into wedges)
½ cup
sweet Corn (tinned, drained)
2 tablespoons
Thai Chili sauce (for chicken)
3 tablespoons
24
raw Prawn (peeled)
Arugula (to garnish)

Preparation steps

1.
To make the tortillas, mix together all the ingredients with 150 ml water to create a smooth dough. Split into 8 equal portions, roll out thinly on a floured work surface and dry fry in a pan for around 1 minute on each side.
2.
To make the filling, mix the avocado with the lime juice and stir in the sweetcorn and the chilli sauce.
3.
Heat the oil in a pan and fry the prawns on all sides for around 2-3 minutes. Season with salt and ground black pepper.
4.
Spread the tortilla with the avocado and sweetcorn mixture and top with the prawns. Garnish with rocket and serve with lime wedges.